Fava Bean & Artichoke Stew
Fava Bean & Artichoke Stew, known in Greece as 'Koukia Avgolemono', is a comforting, springtime dish featuring tender fava beans and artichoke hearts simmered in a velvety, lemon-infused egg sauce. It typically includes ingredients like fresh or frozen fava beans, artichoke hearts, dill, scallions, and a broth base, all thickened with the classic avgolemono (egg-lemon) mixture. This dish is a beloved staple of Greek home cooking, particularly popular during Lent and the Easter season.
🍽️ Nutrition at a glance
This dish is primarily a source of plant-based protein and complex carbohydrates from the fava beans and artichokes, with a moderate amount of fat coming from the egg yolks and any olive oil used. It is rich in dietary fiber, folate, vitamin C, and iron, and a typical serving contains roughly 250-350 calories, depending on portion size and specific recipe variations.
Nutrition breakdown
| Calories | 210 kcal |
| Protein | 12.5 g |
| Carbs | 28 g |
| Fat | 5.5 g |
| Fiber | 9 g |
| Sugar | 4 g |
| Sodium | 480 mg |
| Potassium | 620 mg |
| Iron | 3.5 mg |
| Folate | 180 mcg |
| Vitamin C | 15 mg |
| Magnesium | 65 mg |
| Phosphorus | 160 mg |
| Vitamin K | 25 mcg |
| Zinc | 1.8 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
The 'avgolemono' technique—a silky sauce made by tempering eggs with hot broth and lemon juice—is a hallmark of Greek and broader Eastern Mediterranean cuisine, creating a uniquely rich yet bright and tangy flavor without any cream. Nutritionally, fava beans (also called broad beans) are an ancient, high-protein legume that pairs perfectly with the prebiotic fiber in artichokes, making this a gut-friendly and satisfying meal.
